I'm always looking for something different to make and these pork chops were something different that turned out really tasty. The grilled meat had such a yummy, mildly spicy taste. Not hot, but Moroccan-style spicy :) I didn't make the sauce to go with them, but I'm sure that the cucumber-tomato sauce would have been a delicious addition to the grilled pork chops. I just knew hubby wouldn't touch the sauce. We loved the chops though!
Moroccan-Style Chops From Better Homes and Gardens Magazine
3/4 cup plain yogurt
3 T orange juice
2 T sliced green onion
1 1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
8 lamb leg sirloin chops, cut 1" thick or 6 pork loin rib chops, cut 3/4" thick
1 medium onion, chopped
1 medium tomato, chopped
1 medium cucumber, chopped
1/2 cup plain yogurt
hot cooked couscous or rice
Fresh cilantro (optional)
For marinade, in a bowl, combine the 3/4 cup yogurt, orange juice, green onion, coriander, salt, cumin, cardamom, cinnamon, cloves, and ginger. Arrange chops in a shallow dish. Pour marinade over chops. Cover; marinate in refrigerator overnight.
For sauce, in a bowl combine onion, tomato, and cucumber; stir in the 1/2 cup yogurt. Season to taste with salt and pepper. Cover and chill until serving time.
Remove chops from marinade, reserving as much marinade as possible. Grill lamb chops over medium coals, uncovered for 14-16 minutes or to desired doneness, turning once and brushing often with marinade. For pork, grill, uncovered, directly over medium-hot coals for 12-14 minutes or until no longer pink, turning once and brushing often with marinade.
To serve, arrange chops on dinner plates with couscous or rice, if desired. Pass sauce. If desired, garnish each serving with cilantro.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Monday, July 12, 2010
Wednesday, June 30, 2010
BBQ Ribs
I made these tasty ribs Sunday night for dinner. They were so simple to just throw in the over, mix up the sauce and pour it over. I just let them cook away for almost 4 hours and when they were done, the meat just fell off the bones. This is a great, lazy meal you could make in the oven or the crockpot.
BBQ Ribs
3 1/2 to 4 lbs country style pork or beef ribs
1 10 oz can tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 T soy sauce
1 tsp celery seed
1 tsp chile powder
Trim off excess fat from ribs. In bowl, combine soup, soy sauce, celery seed and chili powder. Pour over ribs in slow cooker or cake pan. Cook in slow cooker 5-6 hours on high or 7-8 hours on low or in the oven at 350 degrees for 3 hours.
BBQ Ribs
3 1/2 to 4 lbs country style pork or beef ribs
1 10 oz can tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 T soy sauce
1 tsp celery seed
1 tsp chile powder
Trim off excess fat from ribs. In bowl, combine soup, soy sauce, celery seed and chili powder. Pour over ribs in slow cooker or cake pan. Cook in slow cooker 5-6 hours on high or 7-8 hours on low or in the oven at 350 degrees for 3 hours.
Saturday, March 20, 2010
Baked Pork Chops with Rice
I have been doing a little more cooking this week, though I started not feeling as well again toward the end of the week and we had Papa Murphy's pizza on Thursday and french fries and grilled cheese with salad on Friday. Not anything too fancy, but it served its purpose. I did make this dish earlier in the week and it was very good. It was easy to put together and you just let it bake for an hour and a half. We had some big, 1 1/2" pork chops so it was more like pork roast for us, but still turned out yummy.
Baked Pork Chops with Rice From Six Ingredients or Less, Cooking Light and Healthy
4 rib-but pork chops, cut 1" thick
salt and pepper
4 onion slices
6 T uncooked long-grain rice (I doubled and added 1/2 can of water)
1 (14.5 oz) can stewed tomatoes, with juice
dried basil
Lightly spray an 8x8" baking dish with vegetable cooking spray. Sprinkle pork chops with salt and pepper; place in baking dish. Top each pork chop with an onion slice. Evenly sprinkle raw rice around pork chops. Pour tomatoes over top (cut up larger pieces of tomato). Sprinkle lightly with basil. Cover tightly and bake at 350 degrees for 1 1/2 hours or until meat is tender. Makes 4 servings.
Baked Pork Chops with Rice From Six Ingredients or Less, Cooking Light and Healthy
4 rib-but pork chops, cut 1" thick
salt and pepper
4 onion slices
6 T uncooked long-grain rice (I doubled and added 1/2 can of water)
1 (14.5 oz) can stewed tomatoes, with juice
dried basil
Lightly spray an 8x8" baking dish with vegetable cooking spray. Sprinkle pork chops with salt and pepper; place in baking dish. Top each pork chop with an onion slice. Evenly sprinkle raw rice around pork chops. Pour tomatoes over top (cut up larger pieces of tomato). Sprinkle lightly with basil. Cover tightly and bake at 350 degrees for 1 1/2 hours or until meat is tender. Makes 4 servings.
Sunday, September 20, 2009
Pork Roast Dijon
My husband and I in our goal to eat more locally produced food, purchased half a pig a few months ago. We picked the meat up from the locker and it turns out that a 1/2 a pig is quite a bit of meat. We have chops, sausage, bacon, hams and roasts filling up our freezer. I figured tonight would be a good time to make one of those good pork roasts.
I found this recipe for pork roast Dijon and we had the best meal. I threw some carrots and potatoes chunked up onto the roaster about halfway through cooking the roast that were cooked nicely and slightly browned by the time the meat was finished. We had a nice side of homemade applesauce as well and it was perfect! A wonderful Sunday meal!
Pork Roast Dijon Modified from Six Ingredients or Less Healthy Cooking
2 1/2 pound pork roast
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 tsp rosemary (I cut 4 fresh sprigs off my rosemary plant and used these instead)
Spray a roast pan with cooking spray. Pat roast dry with a paper towel. Place in roast pan. Spread mustard over top and sprinkle with salt and pepper. Place 2 sprigs over top and 2 sprigs of rosemary on the side of the roast or sprinkle dried rosemary over top. Roast, uncovered, at 375 for 1 1/2 hours or until thermometer reaches 170 degrees. (My roast was frozen slightly so I roasted for about 2 1/2 hours.) Remove from oven. Cover with foil and let stand 15 minutes before slicing.
I found this recipe for pork roast Dijon and we had the best meal. I threw some carrots and potatoes chunked up onto the roaster about halfway through cooking the roast that were cooked nicely and slightly browned by the time the meat was finished. We had a nice side of homemade applesauce as well and it was perfect! A wonderful Sunday meal!
Pork Roast Dijon Modified from Six Ingredients or Less Healthy Cooking
2 1/2 pound pork roast
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 tsp rosemary (I cut 4 fresh sprigs off my rosemary plant and used these instead)
Spray a roast pan with cooking spray. Pat roast dry with a paper towel. Place in roast pan. Spread mustard over top and sprinkle with salt and pepper. Place 2 sprigs over top and 2 sprigs of rosemary on the side of the roast or sprinkle dried rosemary over top. Roast, uncovered, at 375 for 1 1/2 hours or until thermometer reaches 170 degrees. (My roast was frozen slightly so I roasted for about 2 1/2 hours.) Remove from oven. Cover with foil and let stand 15 minutes before slicing.
Sunday, August 9, 2009
Balsamic-Glazed Pork Chops
These were so tasty! They were easy to make too. The vinaigrette was also wonderful on a salad the next day.
Balsamic-Glazed Pork Chops From Martha Stewart's Everyday Food
4 bone-in pork rib chops
coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette (recipe follows)
Place pork in a shallow dish and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
Heat broiler, with rack set 4" from heat. Remove pork from marinade (let excess drip off), place on foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if browning too quickly, turn them). Let rest 5 minutes before serving.
Balsamic-Rosemary Vinaigrette
In a blender, combine 1/3 cup balsamic vinegar, 1 T Dijon mustard, 1 small garlic clove, 1 T fresh rosemary leaves (or 1/4 tsp dried), 2 T water, 1/2 tsp salt, and 1/4 tsp ground pepper. Blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a thin stream; blend until creamy. To store: refrigerate up to 2 weeks.
Balsamic-Glazed Pork Chops From Martha Stewart's Everyday Food
4 bone-in pork rib chops
coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette (recipe follows)
Place pork in a shallow dish and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
Heat broiler, with rack set 4" from heat. Remove pork from marinade (let excess drip off), place on foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if browning too quickly, turn them). Let rest 5 minutes before serving.
Balsamic-Rosemary Vinaigrette
In a blender, combine 1/3 cup balsamic vinegar, 1 T Dijon mustard, 1 small garlic clove, 1 T fresh rosemary leaves (or 1/4 tsp dried), 2 T water, 1/2 tsp salt, and 1/4 tsp ground pepper. Blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a thin stream; blend until creamy. To store: refrigerate up to 2 weeks.
Friday, May 22, 2009
Oven Barbecued Pork Chops
Here's a great recipe for BBQ pork chops made in the oven. If you're not able to grill out because it's too windy or it's raining out, try this easy recipe which tastes delicious!
Oven Barbecued Pork Chops
6 pork chops
1 T Worcestershire sauce
2 T vinegar
2 tsp brown sugar
1/2 tsp pepper
1/2 tsp chili powder
1/2 tsp paprika
3/4 c ketchup
1/3 c or more water
Heat the oven to 325 degrees. Put in baking dish. Bake uncovered for 1 1/2 hours or until meat is tender.
Oven Barbecued Pork Chops
6 pork chops
1 T Worcestershire sauce
2 T vinegar
2 tsp brown sugar
1/2 tsp pepper
1/2 tsp chili powder
1/2 tsp paprika
3/4 c ketchup
1/3 c or more water
Heat the oven to 325 degrees. Put in baking dish. Bake uncovered for 1 1/2 hours or until meat is tender.
Monday, February 2, 2009
Shredded Pork Sandwiches
Here is a tasty and simple recipe for dinner when you don't want to put a lot of effort into making dinner, but you want something that tastes awesome. I made this last friday for dinner and it was so good. It is a crockpot recipe so I put it together in the morning before I left for work and when I got home, the house smelled really good. It made a lot so we've been eating it up all weekend, but it still tastes great.
Shredded Pork Sandwiches From Better Homes and Gardens New Cookbook
3 pound boneless pork shoulder blade meat (I used a boneless pork loin we had in the freezer)
8 cloves garlic, minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano, crushed
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup beef broth
12 hamburger buns, split and toasted
Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, black and cayenne peppers, and 1/2 tsp salt; rub into meat. Place meat in a 3-5 quart slow cooker; add beef broth. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Shred meat when done and serve on buns.
Shredded Pork Sandwiches From Better Homes and Gardens New Cookbook
3 pound boneless pork shoulder blade meat (I used a boneless pork loin we had in the freezer)
8 cloves garlic, minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano, crushed
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup beef broth
12 hamburger buns, split and toasted
Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, black and cayenne peppers, and 1/2 tsp salt; rub into meat. Place meat in a 3-5 quart slow cooker; add beef broth. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Shred meat when done and serve on buns.
Sunday, January 25, 2009
Pesto-Stuffed Pork Chops
These were awesome! My husband and I buy pork loin when it is on sale and he cuts it up into roasts and chops so we usually have a good amount of pork loin in the freezer. I had made some pesto this summer from fresh basil I had and froze it to use over the winter. I found this recipe and had most (not all though) ingredients and it sounded too good to not try. It sounds like it would be really complicated to make, but it was actually very simple and smelled so good while cooking. I also made baked potatoes and corn and we had a really good meal that didn't really take much work.
Pesto-Stuffed Pork Chops From Better Homes and Gardens New Cookbook
3 T crumbled feta cheese (One thing I did not have, I used mozzerella instead, but I'm sure feta would be delicious too)
2 T refrigerated basil pesto
1 T pine nuts, toasted (Also omitted since I didn't have any)
4 pork loin chops or boneless pork loin chops, cut 1 1/4 inches thick
1 tsp ground pepper
1 tsp dried oregano, crushed
2 cloves garlic, minced
1/4 tsp crushed red pepper
1/4 tsp dried thyme, crushed
1 T balsamic vinegar (I actually forgot this step)
For filling, in a small bowl, stir together feta cheese, pesto and pine nuts. Set aside.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the openings with wooden toothpicks.
For rub, in a small bowl, combine black pepper, oregano, garlic, crushed red pepper, and thyme. Rub evenly onto all sides of meat (or just on top like I did). Place chops in a shallow roasting pan. Bake at 375 for 35 to 45 minutes or until the chops are 160 degrees F and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
Pesto-Stuffed Pork Chops From Better Homes and Gardens New Cookbook
3 T crumbled feta cheese (One thing I did not have, I used mozzerella instead, but I'm sure feta would be delicious too)
2 T refrigerated basil pesto
1 T pine nuts, toasted (Also omitted since I didn't have any)
4 pork loin chops or boneless pork loin chops, cut 1 1/4 inches thick
1 tsp ground pepper
1 tsp dried oregano, crushed
2 cloves garlic, minced
1/4 tsp crushed red pepper
1/4 tsp dried thyme, crushed
1 T balsamic vinegar (I actually forgot this step)
For filling, in a small bowl, stir together feta cheese, pesto and pine nuts. Set aside.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the openings with wooden toothpicks.
For rub, in a small bowl, combine black pepper, oregano, garlic, crushed red pepper, and thyme. Rub evenly onto all sides of meat (or just on top like I did). Place chops in a shallow roasting pan. Bake at 375 for 35 to 45 minutes or until the chops are 160 degrees F and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
Monday, January 5, 2009
Pan-Grilled Pork Kebabs
This recipe is from Martha Stewart's Food Magazine. It was a simple, yet fancy dinner one night last week for us. It was very tasty and my husband thought it was fantastic!
Pan-Grilled Pork Kebabs From Food Everyday, January/February 2009
3/4 c long grain white rice
1 pkg (10 oz) frozen peas, thawed
1 pork tenderloin (1 pound), cut into 1 1/2" chunks
1 navel orange, cut into chunks (keep rind on)
coarse salt and pepper
4 tsp vegetable oil
1/4 c honey
1/4 c spicy brown mustard
Preheat oven to 200; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
Alternately thread pork and orange chunks onto 8 6" wooden skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 tsp oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 tsp oil; cook remaining skewers. Microwave for 1 minute at a time if pork isn't cooked through.
In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.
Pan-Grilled Pork Kebabs From Food Everyday, January/February 2009
3/4 c long grain white rice
1 pkg (10 oz) frozen peas, thawed
1 pork tenderloin (1 pound), cut into 1 1/2" chunks
1 navel orange, cut into chunks (keep rind on)
coarse salt and pepper
4 tsp vegetable oil
1/4 c honey
1/4 c spicy brown mustard
Preheat oven to 200; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
Alternately thread pork and orange chunks onto 8 6" wooden skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 tsp oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 tsp oil; cook remaining skewers. Microwave for 1 minute at a time if pork isn't cooked through.
In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.
Sunday, June 29, 2008
BBQ Country Style Ribs
I like to make something a little more putzy for Sunday since I have a little more time to prepare it. This actually wasn't too putzy, but it was really yummy. It was a nice dish to make in the crockpot and not have to have the oven on warming up the house.
BBQ Country Style Ribs
5 tsp chili powder
2 1/2 tsp liquid smoke
5 tsp vinegar
2 1/2 tsp garlic salt
2 1/2 c. water
3 pounds beef country style ribs (I used boneless pork ribs)
1 c BBQ sauce
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add ribs. Cover, place in over at 350 degrees for 1 1/2 to 2 hours. Remove and drain liquid. Pour BBQ sauce over ribs and place in oven 1/2 hour to 1 hour-remove and enjoy. Can use crockpot. (I put everything the ribs in the crockpot on high for 2 hours, drained and poured the BBQ sauce over and cooked another 1-2 on low).
BBQ Country Style Ribs
5 tsp chili powder
2 1/2 tsp liquid smoke
5 tsp vinegar
2 1/2 tsp garlic salt
2 1/2 c. water
3 pounds beef country style ribs (I used boneless pork ribs)
1 c BBQ sauce
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add ribs. Cover, place in over at 350 degrees for 1 1/2 to 2 hours. Remove and drain liquid. Pour BBQ sauce over ribs and place in oven 1/2 hour to 1 hour-remove and enjoy. Can use crockpot. (I put everything the ribs in the crockpot on high for 2 hours, drained and poured the BBQ sauce over and cooked another 1-2 on low).
Tuesday, June 24, 2008
Adobo Marinated Pork Kabobs
These are really, really good. In the summer we like to make kabobs quite a bit on the grill. These were awesome! They do have a little zip to them since they have the chipotles in the marinade.
Adobo Marinated Pork Kabobs
1/2 c red wine vinegear
1/4 c fresh cilantro leaves
3 T fresh oregano leaves
2 T canned chipotle chilis in sauce (about 3 chilis with sauce)
3 cloves garlic, halved
1 T brown sugar
1/4 c extra virgin olive oil
1/4 c butter, melted
1 1/2 pounds pork loin cut in 1" cubes
Salsa:
1 1/2 c chopped Roma tomatoes
1/3 c chopped green olives
1/4 c Monteray Jack cheese, cut in 1/2" cubes
1 T fresh cilantro
1 T lime juice
Mix all of the above and chill.
Combine in food processor or blender the first 6 ingredients. Process until well chopped. Pour in the oil and the butter. Pulse until smooth. Reserve 1/3 c of marinade to bast the kabobs. Place pork cubes in bag and pour marinade over. Seal and mix up. Place bag in a 9x13" pan. Turn several times to coat pork. Refrigerate at least 4 hours. Thread on skewers. Grill 12-17 minutes brushing with reserved marinade. Serve with salsa.
Adobo Marinated Pork Kabobs
1/2 c red wine vinegear
1/4 c fresh cilantro leaves
3 T fresh oregano leaves
2 T canned chipotle chilis in sauce (about 3 chilis with sauce)
3 cloves garlic, halved
1 T brown sugar
1/4 c extra virgin olive oil
1/4 c butter, melted
1 1/2 pounds pork loin cut in 1" cubes
Salsa:
1 1/2 c chopped Roma tomatoes
1/3 c chopped green olives
1/4 c Monteray Jack cheese, cut in 1/2" cubes
1 T fresh cilantro
1 T lime juice
Mix all of the above and chill.
Combine in food processor or blender the first 6 ingredients. Process until well chopped. Pour in the oil and the butter. Pulse until smooth. Reserve 1/3 c of marinade to bast the kabobs. Place pork cubes in bag and pour marinade over. Seal and mix up. Place bag in a 9x13" pan. Turn several times to coat pork. Refrigerate at least 4 hours. Thread on skewers. Grill 12-17 minutes brushing with reserved marinade. Serve with salsa.
Monday, June 2, 2008
Huli Huli Pork
This is a great recipe to make as the weather is getting warmer and the grills are coming out. I guess this is a Hawaiian dish that I got from Better Homes and Gardens. We had this a while ago and it was really, really good.
Huli Huli Pork
2 1-2 # pork tenderloins or 1 3-4# tenderloin
3/4 c ketchup
1/3 c soy sauce
3 T brown sugar
3 T lime juice or sweet mirin (I'm not even sure what that is-I used the lime juice)
1 T grated fresh ginger
4 cloves garlic, minced
Place pork in a large plastic bag; set aside. For marinade, combine ketchup, soy sauce, brown sugar, lime juice, ginger and garlic. Transfer 3/4 c marinade to small container, set aside. Pour remaining marinade over pork. Chill 4-24 hours, turning bag occasionally. Drain pork, reserving marinade. Grill, brushing with marinade from bag. Remove from grill, cover with foil and let stand 10 minutes. Place reserved marinade in saucepan, bring to boil, transfer to serving dish and serve with pork.
Huli Huli Pork
2 1-2 # pork tenderloins or 1 3-4# tenderloin
3/4 c ketchup
1/3 c soy sauce
3 T brown sugar
3 T lime juice or sweet mirin (I'm not even sure what that is-I used the lime juice)
1 T grated fresh ginger
4 cloves garlic, minced
Place pork in a large plastic bag; set aside. For marinade, combine ketchup, soy sauce, brown sugar, lime juice, ginger and garlic. Transfer 3/4 c marinade to small container, set aside. Pour remaining marinade over pork. Chill 4-24 hours, turning bag occasionally. Drain pork, reserving marinade. Grill, brushing with marinade from bag. Remove from grill, cover with foil and let stand 10 minutes. Place reserved marinade in saucepan, bring to boil, transfer to serving dish and serve with pork.
Tuesday, March 4, 2008
Lemon Pork Chops
I guess I'm kind of on the lemon theme lately. I made this Saturday in the crock pot and it was really nice to have dinner ready at the end of the day. This smelled delicious all afternoon and it turned out pretty good. We had homemade macaroni and cheese with this and some peas. This was really a simple dish to prepare.
Taste of Home
4 bone-in pork loin chops (I used boneless and it worked out fine) 3/4" thick
1/2 tsp salt
1/4 tsp pepper
1 medium onion, cut into 1/4 inch slices
1 lemon, cut into 1/4 inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place pork chops in the slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat juices run clear.
Taste of Home
4 bone-in pork loin chops (I used boneless and it worked out fine) 3/4" thick
1/2 tsp salt
1/4 tsp pepper
1 medium onion, cut into 1/4 inch slices
1 lemon, cut into 1/4 inch slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place pork chops in the slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat juices run clear.
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